Priscilla Vargas

What’s your memory of the best baked dessert or snack you’ve eaten?  Now, imagine that it was gluten-free (GF) and still tasted delicious.  It doesn’t have to remain a fantasy!  GF can taste great.   Here’s how I came around to GF.  After my son was diagnosed with celiac disease, he had to stay away from gluten.  Unfortunately, he couldn’t find...

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What’s your memory of the best baked dessert or snack you’ve eaten?  Now, imagine that it was gluten-free (GF) and still tasted delicious.  It doesn’t have to remain a fantasy!  GF can taste great.   Here’s how I came around to GF.  After my son was diagnosed with celiac disease, he had to stay away from gluten.  Unfortunately, he couldn’t find good-tasting freshly baked items.  Most of them were dense, crumbly, and rather flavorless.  As a baker of many years experience, I promised him that I would create GF goods that were the opposite: tender and light crumb, textures that held together, and, above all, yummy.  I got to work. I learned about the differences among the many GF baking flours.  I spent many hours in my “research kitchen lab” baking, tasting, and…dumping.  After much trial and error, I finally arrived at a combination of baking ingredients that produced tender, light, moist, and yummy concoctions.  I fulfilled my promise to my son.

I also learned about cross-contamination.  If GF ingredients come into contact with gluten-containing items, the GF purity is lost.  My baking premises are totally free of gluten products.

I fill a need for the GF community.  However, I also want to reach people who eat gluten.  They probably have a GF eater in their social circle.  Wouldn’t it be great if everyone could share and enjoy the same foods together rather than the GF person feeling left out?  Here’s a challenge for you: taste one of my offerings.  Can you really tell the difference from the gluten-filled foods that you’re used to eating?

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